This verdant puree can be tossed with pasta or drizzled over boiled potatoes just like pesto.
Author: Martha Stewart
Serve this compote over toasted slices of our Brown-Sugar Pound Cake.
Author: Martha Stewart
Make this tangy mustard vinaigrette for our Chicken Salad.
Author: Martha Stewart
Use this dressing with our Cucumber Salad, Green Bean Salad, or Cabbage Salad.
Author: Martha Stewart
These are a perfect accompaniment to Pork Chops with Roasted Peppers.
Author: Martha Stewart
Use this dressing for Steamed Broccoli and Squash with Tahini Sauce (or any greens). It is also delicious simply drizzled over cooked salmon, tofu, or...
Author: Martha Stewart
Thin slices of feta are drizzled with a dressing of scallion, herbs, and olive oil. We particularly like the flavor and firm texture of Bulgarian feta...
Author: Martha Stewart
The creamy nuttiness of almond butter pairs wonderfully with crisp, juicy pears for this light and easy snack idea.
Author: Martha Stewart
This heady mix of spices is best when paired with pork, chicken, or potatoes.
Author: Martha Stewart
You can serve this quick saute tossed with pasta or as-is for a bold and veggie-packed side dish.
Author: Martha Stewart
This recipe was created with flexibility in mind, and is a great way to use up leftover ingredients. You can make variations by switching up the nut and...
Author: Martha Stewart
This versatile condiment can be made up to a day in advance and refrigerated until serving.
Author: Martha Stewart
Jalapeno brings the heat in this yogurt-based herb sauce, while cumin adds a welcome smoky note. Serve alongside our Saffron Chicken Kebabs.
Author: Martha Stewart
The wait's over! Seasonal green veggies glisten now in bins at farmstands and supermarkets, so stake your claim. Sides with snap peas, green beans, spinach,...
Author: Martha Stewart
Use this recipe when making our Polenta Wedges with Asparagus and Mushrooms.
Author: Martha Stewart
This marinade goes with our Zucchini, Lamb, and Summer Squash with Buttermilk Dill Marinade kebab.
Author: Martha Stewart
A staple at an Italian table, this vegetable side dish is slow-cooked with garlic, tomatoes, and a sprig of basil. Recipe by Lucinda Scala Quinn.
Author: Martha Stewart
Garlic-infused olive oil adds a kick to steamed carrots and asparagus.
Author: Martha Stewart
Use this simple syrup to complete your Mango Cooler.
Author: Martha Stewart
Use this sauce to make our Grilled Chicken with Cilantro-Mint Rub.
Author: Martha Stewart
This side dish of green beans with a crunchy topping goes well with roasted chicken, meatloaf, or seared fish.
Author: Martha Stewart
Lemony carrot and cabbage add a bright, crisp bite to the garlicky Boursin and creamy avocado in this vegetarian meal.
Author: Martha Stewart
Use this make-ahead sauce to dress the tomatoes in our Bacon-Lobster-Tomato Sandwiches.
Author: Martha Stewart
Use this cucumber-peanut dipping sauce with our Cucumber Summer Rolls, which are made of thinly sliced cucumbers wrapped around shrimp, rice vermicelli,...
Author: Martha Stewart
Something as humble and everyday as a fish finger can be made more nutritious if you make your own, and even better, you can go jumbo in size. I like to...
Author: Jamie Oliver
The nuttiness of walnut-parsley pesto brings out the natural sweetness of grilled summer squash in this dish that pairs well with pork chops, mussels,...
Author: Martha Stewart
Mushrooms get a wallop of garlic and dill as they're softened into woodsy deliciousness.
Author: Martha Stewart
Seasoned salt adds flavor and texture without the high sodium content of salt alone. Add this to your favorite soup or salad for an extra kick.
Author: Martha Stewart
Grilling vegetables in foil packets seals in moisture for tasty, tender sides hot off the barbecue -- and you won't have to wash a single dish.
Author: Martha Stewart
Try this dressing on roasted vegetables, or swap it for the mustard on a veggie burger.
Author: Martha Stewart
These after-school apple snacks will put you in the top-parent category.
Author: Martha Stewart
This basic curry powder used to flavor Indian-Spiced Halibut with Yogurt, Red Lentil and Squash Curry Soup, and Yellow Curry Chicken.
Author: Martha Stewart
When kids make their own tortilla chips, they get to pick the flavor and shape. Once they're baked, package in snack-size bags.
Author: Martha Stewart
A helping of this velvety polenta soaks up our Chicken Cacciatore's irresistible sauce.
Author: Martha Stewart
Show your St. Patrick's Day spirit with this green, white, and orange snack (the colors of the Irish flag!). Cucumbers cut into clovers, plus carrot and...
Author: Martha Stewart
Serve this homemade mayonnaise with classic Belgian-style Pommes Frites. A food processor helps make homemade mayonnaise quickly, but a whisk works just...
Author: Martha Stewart
The wait's over! Seasonal green veggies glisten now in bins at farmstands and supermarkets, so stake your claim. Sides with snap peas, green beans, spinach,...
Author: Martha Stewart
Use this shredded vegetable mixture as a topping on your favorite green salad.
Author: Martha Stewart
Use this recipe as a topping for our Pain Perdu, Meringue Cups, and Almond-Polenta Cake.
Author: Martha Stewart
Broiling tofu with a soy-maple sauce ensures that it's extra sticky, sweet and savory -- never bland.
Author: Martha Stewart
This is a fast and flavorful healthy side dish for tonight's supper.
Author: Martha Stewart
Crunchy new pea pods are sweet and delicious eaten raw or quickly sauteed with a few radishes as a counterpoint.
Author: Martha Stewart
This earthy, satisfying stir-fry of shiitake mushrooms, asparagus, and toasted sesame seeds can serve as a colorful side dish or a light lunch.
Author: Martha Stewart
Bypassing the meat counter saves you money and adds new life to a Tex-Mex classic. Best of all, your family won't miss the steak. Spicy poblano chiles...
Author: Martha Stewart
Multicookers get a lot of well-earned praise for how quickly they can put winter comfort foods like soups and braises on the table. Credit where it is...
Author: Martha Stewart